What is your favorite homemade dip to go with a veggie platter? I have yet to find a recipe I really like.

  • 1898 views
  • 14 Comments

14 Comments

QueenSashy November 21, 2015
A combination of thick yogurt, sourcream, creme fraiche or mascarpone, a touch of mayo and a drop of buttermilk is a great starting point to create a range of new dips by adding spices or herbs you like. For example, if you feel like going Middles Eastern, you could add a sprinkle of baharat. Another combo that works well is parsley, chives and mint, for a really nice fresh kick. The possibilities are endless and you can let your imagination run wild...
 
Hillary R. November 20, 2015
I make a puree of ricotta and peas with salt. It takes so good with raw carrots. Also love a simple aioli or good, creamy herbed cheese.
 
Riddley G. November 20, 2015
Green Goddess Basil Sauce (or dip)! And this one's dairy-free. https://food52.com/recipes/37547-green-goddess-basil-sauce
 
Riddley G. November 20, 2015
Green Goddess Basil Sauce (or dip)! And this one's dairy-free. https://food52.com/recipes/37547-green-goddess-basil-sauce
 
Merrill S. November 20, 2015
This makes a delicious, simple dip for vegetables if you reduce the buttermilk slightly to make it thicker: https://food52.com/recipes/22308-basil-buttermilk-ranch-dressing. For something a little more vibrant, this green sauce is an oldie but goodie: https://food52.com/recipes/27851-the-silver-palate-s-green-sauce
 
dinner A. November 20, 2015
I second Etta's suggestion of muhammra (a tangy red pepper/walnut dip, from Syria & Turkey). Here is a good recipe for it: http://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread
 
Niknud November 20, 2015
I definitely second the homemade ranch suggestion: 1/2 mayo, 1/2 sour cream, drizzle in buttermilk until you get the consistency you like. Add in a splash of apple cider vinegar (or other vinegar), a pinch of sugar, salt, white pepper, a dash of Worcestershire sauce and tabasco and boucoup fresh herbs: celery leaves, parsley, dill, more dill. Nummy!
 
UhOhSarah November 20, 2015
yah this is just what I'm looking for thanks!
 
Etta November 20, 2015
Bowl + Spoon by Sara Forte includes a some inventive dip recipes. My favourites include the beet and walnut puree (p. 62) and roasted red pepper sauce (Muhammara, p. 106). The cilantro pepita pesto (p. 66) is also good. You might be able to find these or similar recipes on her blog The Sprouted Kitchen.
 
Melusine November 20, 2015
My grandmother's 1,000 Island dressing (also great on hamburgers, and can masquerade as a Louis sauce for seafood...) The proportions are somewhat flexible:

Blend:
1 pint jar (or two cups homemade) mayo
1/2 bottle of chili sauce (Note -- the amount is a matter of taste -- I start with half the bottle, then stir in a spoonful at a time until I get the balance where I like it.)

Chop and Stir in:
1 small onion
1/2 red bell pepper
1/2 green bell pepper

Gently stir in two chopped hard boiled eggs. (Do not leave these out. They're essential.)

Adding a squirt or two of Sriracha would appall my grandmother, but I've been known to do it.
 
aargersi November 20, 2015
I am a fan of super simple with a lot of flavor: sour cream, fresh dill, lemon and capers. A drizzle of olive oil and maybe some flaky salt on top.
 
amysarah November 20, 2015
It might not be what you have in mind (it's a hot dip,) but a classic Italian Bagna Cauda is pretty delicious with a variety of raw vegetables, and cubes of bread to sop up the drips too: http://www.epicurious.com/recipes/food/views/bagna-cauda-2827
 
sexyLAMBCHOPx November 20, 2015
Homemade ranch is quite delicious (or Hidden Valley)
 
Nancy November 20, 2015
please tell us the flavor groups or textures or ingredients you have tried and do NOT like, so we don't all suggest them to you. We will then have some idea of what YES to suggest...
 
Recommended by Food52